Fodor's Expert Review House of Morandé

Tour the House of Morandé and learn about winemaking, including the champenoise method for sparkling wine and the use of concrete eggs for aging red wines. But even if you don't have time to take a tour, at least make time to stop at the restaurant here, just off the highway as you hit the valley floor from the Zapata Tunnel. Pablo Morandé was one of the first to recognize Casablanca's cool-climate potential for producing wine grapes (mostly white) in the early 1980s and now uses his ultrastylish restaurant, which combines unusual local fare and modern techniques, to showcase the wines.